Broccoli & Celery Soup

Ingredients:

2 cups broccoli
2 cups chopped celery
3 pcs. garlic, crushed
1/4 cup chopped coriander
2 tbs. sunflower oil
2 pcs. vegetable cube
1/2 tsp. black pepper
1/4 cup lemon juice
5 cups water
parsley leaves for garnish

Directions:

• Boil vegetable in water until tender, cool, then blend by using electric blender until get homogeneous micture, keep a side.
• Fry garlic in oil, add chopped cofiander, vegetable cube and spices, put blended vegetable and water, cooks over heat until boiling, simmer for 5 minutes.
• Add lemon juice, mix well, pour in bowl, garnish with parsley leaves and serve hot.

Cereal & Spinach Soup

Ingredients:

1/4 cup jireesh (crushed wheat)
1/4 cup oats, crushed
1 cup chopped spinach
1 cup chopped onion
2 tbs. oil
1 pc. vegetable cube
2 tbs. tomato sauce
6 cups of hot water

Directions:

• Fry onion into oil, add vegetable cube, jireesh, oats, spinach, add tomato paste, stir over heat for 2 minutes.
• Add water, cook over heat unil boiling, reduce heat and simmer for 45 minutes and serve hot.

Minestrone Soup

Zucchini & Mint Soup

Ingredients:

3 tbs. corn oil

1/4 pack butter

1/2 cup onion, chopped

1/2 kilo zucchini, sliced

1/2 cup mint leaves

1 pc. vegetable

5 cups water

salt and pepper

Directions:

Heat butter and oil in a large pan and fry the onion and vegetable cube for 5 minutes until softened, add the zucchini and cook for 3 minutes.

Pour in water and bring to a simmer, season with salt and pepper, cover, simmer for 15 minutes until zucchini is tender.

Stir in the mint leaves, allow to cool slightly then put into a blender until smooth, return to the heat and simmer for 5 minutes, garnish with chopped parsley, sour cream and roasted barly bread and serve.